Heat oven to 350°F.

Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In 4-quart saucepan, cook pasta as directed on package, using minimum cook time; drain and return to Dutch oven.

Spoon into baking dish.

Meanwhile, cook squash in microwave as directed on package.

In the same 4-quart saucepan, mix cooked squash, milk, broth, 1 cup of the cheese and the butter.

Cook over medium heat 4 to 5 minutes, stirring occasionally, until butter and cheese are melted.

Remove from heat; stir in pine nuts, 2 tablespoons sage, the salt and pepper.

Stir squash mixture into pasta; mix well.

Sprinkle with remaining 1 cup cheese.

Place baking dish on cookie sheet.

Bake uncovered 20 to 25 minutes or until lightly browned and cheese is melted.

Garnish with additional sage.